Heat oil in a pan and add ginger garlic paste, cumin seeds, and coriander seeds. Sauté until aromatic.

Add chopped onions and cook until golden brown. Then add tomatoes, cashew nuts, green chilies, and coriander stems.

Cook the mixture until the tomatoes are soft. Blend the mixture into a smooth paste.

Heat oil in another pan and add whole spices like black cardamom, green cardamom, bay leaf, cinnamon stick, and cloves.

Add the prepared tomato-onion paste, cumin powder, coriander powder, Kashmiri red chili powder, turmeric powder, and salt. Mix well.

Add water and cook on medium heat until the oil separates from the gravy.

Take 2 tablespoons of the prepared gravy in a pan.

Add boiled peas, paneer, water as required, and salt. Mix well and cook for a few minutes.

Sprinkle garam masala and kasuri methi. Garnish with chopped coriander leaves before serving.